A classic meal with a few updates, this Slow Cooker Pot Roast with Gravy is easy to make and cooks with the gravy right in the pot for the perfect one-pot meal!
There may be some people that turn their noses up at the though of pot roast, but I think it’s just because they haven’t had a really delicious, perfectly cooked pot roast. If every roast you’ve ever had was dried up and tough, then it’s time to try my Slow Cooker Pot Roast with Gravy. It turns out fork-tender with tons of rich flavor and perfectly cooked carrots and potatoes for an all in one pot meal that the whole family will love. Serve it up with some biscuits and some salad for a Sunday quality family meal any night of the week.
I love to use chuck roast. It a tougher cut of meat with more muscle but more flavor. It’s great for slow cooking all day because it has just the right amount of fat but even more meat and will break down to become totally tender after a long day in the slow cooker.
Do you put water in a slow cooker to cook a roast?
It depends on your final goal for the recipe, but in this case, yes. We are submerging this roast in a broth and wine mixture which not only will help with making the meat super tender, but with the addition of just the right ingredients, will also thicken the broth to a gravy.
2 pound chuck roast
2 cloves garlic
8 oz baby carrots
16 oz gold potatoes (halved or quartered if large)
1/2 cup red wine
1 tablespoon herb and garlic seasoning
1 tablespoon olive oil
1 tablespoon butter
1/2 sweet yellow onion
3 cups beef broth
1/4 cup tapioca pearls
1/4 cup cornstarch
2 tablespoons tomato paste
Instructions For Slow Cooker Pot Roast with Gravy:
1 ) Season roast with herb and garlic seasoning
2 ) Heat olive oil and butter over medium-high heat in skillet or multi cooker
3 ) Brown roast on both sides and transfer to slow cooker along with carrots and potatoes
4 ) Make a slurry of cornstarch by whisking until smooth with 1/4 cup water
5 ) Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker
Cover and cook on low for 8-10 hours until fork tender
I don’t recommend cooking this recipe on high.
Red wine can be omitted or subbed for additional beef broth.
Browning roast before cooking is optional.